Ingredients:
6 slices cooked bacon, chopped (or microwave bacon)
4 cooked and shredded chicken breasts
32 oz. frozen tater tots
½ cup ranch dressing
1 cup milk
2 tbsp all-purpose flour
3 tbsp butter
1½ cups shredded mild cheddar cheese
Salt & pepper, to taste
Instructions:
1. Preheat the Oven
Preheat your oven to 375°F (190°C).

2. Cook the Bacon
If not using pre-cooked bacon, cook until crispy, then chop into small pieces.

3. Prepare the Ranch Sauce
In a saucepan over medium heat, melt the butter.
Stir in the flour and cook for 1 minute, whisking constantly.
Gradually whisk in the milk, cooking until the sauce thickens.
Remove from heat and stir in the ranch dressing, salt, and pepper.
4. Assemble the Casserole
In a large mixing bowl, combine the shredded chicken, chopped bacon, and half of the cheddar cheese.
Pour the ranch sauce over the mixture and stir until well combined.
5. Layer the Casserole
Grease a 9×13-inch baking dish and evenly spread the tater tots across the bottom.
Top with the chicken and bacon mixture, spreading it out evenly.
6. Add Cheese & Bake
Sprinkle the remaining cheddar cheese over the top.
Bake for 30-35 minutes, or until the casserole is bubbly and golden brown.
7. Serve & Enjoy!
Let the casserole cool slightly before serving. Dig in and enjoy this creamy, cheesy, and crispy delight!

Ingredients
For the Cake:
2 cups all-purpose flour

2 cups sugar

1 teaspoon baking powder

¼ teaspoon salt

1 cup vegetable oil

4 large eggs

1 cup mashed sweet potatoes (cooked and cooled)

½ cup sour cream

2 teaspoons vanilla extract

1 tablespoon cinnamon

¼ teaspoon nutmeg

For the Swirl:
½ cup brown sugar

1 tablespoon cinnamon

For the Glaze:
1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

1 tablespoon honey

Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish.

2. Make the Cake Batter:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the vegetable oil, eggs, mashed sweet potatoes, sour cream, vanilla extract, cinnamon, and nutmeg.

Beat until the batter is smooth and well combined.

3. Layer the Cake and Swirl:
Pour half of the batter into the prepared baking dish.

In a small bowl, mix the brown sugar and cinnamon for the swirl.

Sprinkle half of the brown sugar mixture over the batter in the baking dish.

Pour the remaining batter on top, then sprinkle the rest of the brown sugar mixture.

4. Bake the Cake:
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

5. Prepare the Glaze:
While the cake is baking, whisk together the powdered sugar, milk, vanilla extract, and honey until smooth.

6. Glaze the Cake:
When the cake is still warm, pour the glaze over it, allowing it to soak into the cake for a deliciously moist texture.

7. Serve and Enjoy:
Let the cake cool slightly, slice, and enjoy!

This Sweet Potato Honey Bun Cake is a rich, flavorful dessert that’s perfect for sharing with family and friends. The warm spices, sweet potatoes, and honey glaze make it an unforgettable treat!

A quick, delicious, and comforting meal—perfect for busy nights!

Ingredients

For the Chicken:

• • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • Salt and pepper, to taste

For the Noodles:

• • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 8 oz egg noodles
  • 3 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (optional, for garnish)

Directions

1. Cook the Chicken:

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt and pepper. Cook for 5–6 minutes per side until golden brown and fully cooked.
3. Remove chicken from the skillet and set aside.

2. Prepare the Noodles:

1. In the same skillet, add minced garlic and cook for about 30 seconds, until fragrant.
2. Stir in chicken broth and heavy cream, bringing the mixture to a simmer.
3. Add egg noodles, cover, and let cook for 8–10 minutes, stirring occasionally, until the noodles are tender.

3. Combine and Serve:

1. Stir in butter and Parmesan cheese until melted and the sauce is creamy.
2. Return the chicken breasts to the skillet and cook for 2–3 minutes, allowing them to warm through and absorb some of the sauce.
3. Garnish with fresh parsley, if desired, and serve warm.

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Variations & Tips

Variations:

• Add Veggies: Toss in spinach, broccoli, or peas during the last few minutes of cooking for extra nutrition and color.
• Protein Alternatives: Swap chicken for shrimp, turkey cutlets, or tofu for a twist.
• Cheese Upgrade: Replace Parmesan with Asiago or Gruyère for a richer flavor.
• Zesty Kick: Add a squeeze of lemon juice or a pinch of red pepper flakes for a fresh or spicy touch.

Tips:

• Chicken Temperature: Ensure the internal temperature of the chicken reaches 165°F for safety.
• Noodles Cook Evenly: Stir occasionally while the noodles cook to prevent sticking.
• Sauce Consistency: If the sauce is too thick, add a splash of chicken broth. If too thin, let it simmer uncovered for a few minutes.
• Make Ahead: Cook chicken ahead of time and refrigerate; reheat in the sauce for an easy dinner.

Enjoy this one-pan wonder that’s creamy, flavorful, and perfect for weeknight dinners!

Savory Chicken and Vegetable Crescent Roll Bake

This Chicken and Vegetable Crescent Roll Bake is a deliciously easy and comforting dish that combines tender chicken, savory vegetables, and melted cheese wrapped in buttery crescent roll dough. Perfect for a weeknight dinner, a family gathering, or even as a crowd-pleasing appetizer, this recipe is sure to satisfy with its rich flavors and satisfying texture. Here’s a simple, step-by-step guide to making this irresistible dish.

Ingredients:

• 2 cans (8 ounces each) refrigerated crescent roll dough
• 2 cups cooked chicken, shredded
• 1 cup cooked vegetables (e.g., bell peppers, broccoli, onions)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon poppy seeds (optional)
• Fresh thyme or parsley for garnish

Preparation:

Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prepare for the crescent roll bake. This ensures that the rolls will not stick to the pan and will bake evenly.

Step 2: Prepare the Filling In a large mixing bowl, combine the shredded chicken with the cooked vegetables. You can use any combination of vegetables you like, such as bell peppers, broccoli, onions, or even spinach. Add the softened cream cheese and mayonnaise, then stir in the garlic powder, onion powder, salt, and pepper. Mix everything together until the filling is smooth and fully combined. This mixture will serve as the creamy, flavorful base for the crescent rolls.

Step 3: Assemble the Rolls Next, unroll the crescent roll dough and separate it into individual triangles. Place a generous spoonful of the chicken and vegetable mixture at the wide end of each triangle. Sprinkle some shredded cheddar and mozzarella cheese on top of the filling. This adds extra flavor and helps the rolls to melt perfectly when baked.

Step 4: Roll and Arrange Carefully roll up each crescent dough triangle, starting from the wide end and rolling towards the point. Arrange the rolled-up dough in the prepared 9×13-inch baking dish, placing them in a single layer to ensure they cook evenly.

Step 5: Top with Cheese Once all the crescent rolls are arranged in the baking dish, sprinkle the remaining shredded cheddar and mozzarella cheese over the top. If you like a little extra flavor, sprinkle poppy seeds over the cheese for a crunchy and aromatic finish.

Step 6: Bake Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the crescent rolls are golden brown and the cheese is melted and bubbly. The rolls should be slightly crisp on the outside while remaining soft and gooey on the inside.

Step 7: Garnish and Serve Remove the dish from the oven and allow it to cool for a few minutes. Garnish with fresh thyme or parsley to add a pop of color and a burst of freshness. Slice the roll bake into individual portions and serve warm.

Enjoy Your Savory Crescent Roll Bake! This chicken and vegetable crescent roll bake makes for a satisfying meal that is simple to prepare yet packed with flavor. Serve it with a side salad or some roasted vegetables for a complete and hearty dinner. It’s a versatile recipe that can be customized with different fillings or cheese, so feel free to get creative! Enjoy every bite of this delicious comfort food.

Introduction

This Baked Pasta with Minced Meat, Sausage, and Vegetables is a hearty and satisfying dish that combines the richness of meats with the freshness of vegetables. Perfect for family dinners or gatherings, this recipe is a crowd-pleaser that’s both flavorful and filling. Let’s dive into the step-by-step instructions to create this delicious baked pasta.

Ingredients

Main Ingredients:

• Eggs: 4
• Salt: to taste
• Sour Cream or Heavy Cream: 2 tbsp (30ml)
• Fresh Parsley: 2 tbsp (10g), chopped
• Water: for boiling pasta
• Pasta: 250g (8.8 oz)
• Olive Oil: 2 tbsp (30ml)
• Minced Meat: 300g (10.5 oz)
• Black Pepper: to taste
• Smoked Sausages: 100g (3.5 oz), chopped
• Onion: 1 pc, finely chopped
• Mushrooms: 150g (5.3 oz), roughly chopped
• Bell Pepper: 1 pc, diced
• Cherry Tomatoes: for garnish (optional)
• Grated Cheese: 100g (3.5 oz) (optional, for topping)

Instructions

1. Prepare the Egg Mixture

1. Beat the Eggs: In a large mixing bowl, beat the eggs with a pinch of salt until well combined.
2. Add Cream: Add the sour cream or heavy cream to the eggs and beat until smooth.
3. Add Parsley: Finely chop the parsley and stir it into the egg mixture. Set aside.

2. Cook the Pasta

1. Boil Water: Place a pot of water on the stove and bring it to a boil. Add a pinch of salt to the boiling water.
2. Cook Pasta: Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

3. Prepare the Meat and Vegetables

1. Heat Olive Oil: In a hot pan, pour the olive oil.
2. Cook Minced Meat: Add the minced meat to the pan and fry until browned. Season with salt and black pepper to taste.
3. Add Sausages: Add the chopped smoked sausages to the pan and stir well.
4. Add Onion: Add the finely chopped onion to the pan and cook until softened.
5. Cook Vegetables: Add the roughly chopped mushrooms and diced bell pepper to the pan. Stir and fry until the vegetables are tender.

4. Combine Ingredients

1. Preheat Oven: Preheat the oven to 180°C (360°F).
2. Mix Pasta and Meat: In a large mixing bowl, combine the cooked pasta with the meat and vegetable mixture.
3. Add Egg Mixture: Pour the egg mixture over the pasta and meat mixture, stirring until everything is well combined.

5. Assemble the Dish

1. Transfer to Baking Dish: Transfer the mixture to a baking dish.
2. Add Cheese and Garnish: If desired, sprinkle grated cheese on top. Garnish with cherry tomatoes and additional chopped parsley if desired.

6. Bake

1. Bake the Dish: Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and the egg mixture is set.

7. Serve

1. Cool and Serve: Allow the baked pasta to cool slightly before serving. Enjoy this hearty dish warm with a side salad or on its own.

Nutrition Information

This recipe makes approximately 6 servings. The following nutrition information is per serving:

• Calories: 350
• Protein: 18g
• Carbohydrates: 28g
• Dietary Fiber: 3g
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 500mg
• Sugars: 5g (from vegetables)

Conclusion

This Baked Pasta with Minced Meat, Sausage, and Vegetables is a delicious and comforting meal that’s easy to prepare. The combination of meats, cheese, and fresh vegetables makes it a balanced and flavorful dish that will be loved by all. Enjoy this savory baked pasta with your family and friends! Happy cooking!

This Lemon Cake is light, fluffy, and bursting with the refreshing tang of lemon. Perfect for any occasion, it combines zesty citrus flavor with a soft, moist texture. Whether served as a teatime treat or a dessert centerpiece, this cake will leave everyone asking for seconds.

Preparation Time

• • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

• • 4 eggs
  • 200 grams (1 cup) sugar

• • 6 tablespoons lemon juice (from 1 lemon)
  • 1 tablespoon lemon zest
  • 200 milliliters (1 cup) vegetable oil

• • 200 milliliters (4/5 cup) milk
  • 20 grams (4 teaspoons) baking powder
  • 360 grams (2½ cups) all-purpose flour

• Butter and flour for the baking pan

Instructions

Preheat the Oven:

• Preheat your oven to 180°C (356°F).

Mix Wet Ingredients:

• • In a large mixing bowl, beat the eggs and sugar together until light and fluffy.

• Add the lemon juice, lemon zest, vegetable oil, and milk to the egg mixture. Mix well.

Combine Dry Ingredients:

• • In a separate bowl, combine the baking powder with the flour.

Mix Batter:

• Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Prepare the Pan:

• Butter and flour a 25-centimeter (10-inch) baking pan to prevent sticking.

Pour and Bake:

• • Pour the batter into the prepared pan and smooth the top.

• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

• • Allow the cake to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Cooking Tips

• • Incorporate Air: Thoroughly beat the eggs and sugar to incorporate air, making the cake light and fluffy.
  • Use Fresh Ingredients: Fresh lemons for juice and zest ensure maximum flavor.

• Don’t Overmix: Mix the batter gently to keep it soft and airy.

Serving Suggestions

• • Dust with powdered sugar or drizzle with a lemon glaze for added sweetness.

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a hot cup of tea or coffee.

Nutritional Benefits

• Vitamin C: Lemon juice and zest provide a boost of vitamin C.
• Low Saturated Fat: Made with vegetable oil for a healthier alternative to butter.

Dietary Information

• Vegetarian-friendly
• Can be made dairy-free by substituting milk with plant-based milk.

Nutritional Facts (per slice, assuming 12 slices)

• • Calories: 250
  • Protein: 4g
  • Carbohydrates: 34g

• Fats: 10g
• Fiber: 1g

Storage

• • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep for up to 5 days; bring to room temperature before serving.
  • Freezer: Freeze for up to 2 months; thaw in the fridge or at room temperature.

Why You’ll Love This Recipe

• • Bursting with fresh lemon flavor.
  • Simple and quick to prepare with everyday ingredients.

• Perfectly moist with a tender crumb.
• Versatile for any occasion or season.

Conclusion
This Lemon Cake is a delightful blend of tart and sweet, with a soft texture that melts in your mouth. Its simplicity and versatility make it perfect for casual gatherings or elegant celebrations. With its refreshing citrus notes, this cake is guaranteed to brighten any day. Bake it once, and it will become a staple in your dessert repertoire!

Ingredients

For the Basbousa:

• ½ cup of sugar
• ½ cup of oil (neutral, such as sunflower or vegetable oil)
• 1 carton of natural yogurt (about 180 g / 6.3 oz)
• 1 packet of vanilla sugar (about 8 g / 0.28 oz)
• A pinch of salt
• 1 cup of fine semolina
• 2 packets of baking powder (about 20 g / 0.7 oz total)
• 1 tablespoon of vinegar (white or apple cider vinegar)

For the Cream Filling:

• ½ liter of milk (500 ml / 17 fl oz)
• 3 tablespoons of starch (cornstarch or similar)
• 4 tablespoons of coarse sugar
• 1 packet of vanilla sugar (about 8 g / 0.28 oz)
• 3 pieces of soft cream cheese (like Kiri or similar, about 60-90 g / 2-3 oz total)
• 1 carton of natural yogurt (about 180 g / 6.3 oz)

Instructions

1. Prepare the Basbousa Batter

Start by preparing the base for the Basbousa:

• In a large mixing bowl, combine ½ cup of sugar, ½ cup of oil, 1 carton of yogurt, and 1 packet of vanilla sugar. Whisk these ingredients together until they form a smooth, well-blended mixture.
• Add a pinch of salt to enhance the flavors.
• Gradually fold in 1 cup of fine semolina to form a thick batter.
• Add 2 packets of baking powder and 1 tablespoon of vinegar to help the cake rise, ensuring the Basbousa has a light, airy texture.
• Allow the mixture to rest for 15 minutes. This step allows the semolina to absorb the liquid, resulting in a moist and tender cake.

2. Prepare the Cream Filling

While the Basbousa batter rests, move on to making the creamy filling:

• In a medium saucepan, combine ½ liter of milk, 3 tablespoons of starch, 4 tablespoons of coarse sugar, and 1 packet of vanilla sugar. Whisk the mixture to dissolve the starch and sugar completely.
• Place the saucepan over medium heat, stirring constantly to prevent lumps from forming. Continue to stir until the mixture thickens and reaches a creamy consistency, similar to a thick pudding.
• Once thickened, remove the saucepan from heat and immediately stir in 3 pieces of soft cream cheese. Mix thoroughly until the cream cheese melts and is fully incorporated, creating a smooth, rich cream.
• Add 1 carton of natural yogurt and stir again until the cream filling is silky and lump-free.

3. Assemble the Basbousa

Now that both the Basbousa batter and cream filling are ready, it’s time to assemble:

• Preheat your oven to 180°C (350°F).
• Grease a medium-sized baking dish (approximately 9×9 inches or equivalent) with oil or butter to prevent sticking.
• Pour half of the Basbousa batter into the prepared dish, using a spatula to spread it evenly across the bottom.
• Gently pour the cream filling over the first layer of Basbousa batter, making sure it’s evenly distributed.
• Pour the remaining Basbousa batter over the top of the cream filling, carefully spreading it to fully cover the cream. It helps to do this slowly to avoid mixing the layers.

4. Bake

Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the top is a golden brown. The cake should puff slightly as it bakes, and the edges should pull away from the sides of the pan.

5. Cool and Serve

Once baked, remove the Basbousa from the oven and allow it to cool completely in the pan. Cooling is essential as it helps the layers set, making it easier to cut into clean squares.

After the Basbousa has fully cooled, cut it into squares or diamonds and serve. This cake is best enjoyed at room temperature or slightly chilled, making it perfect for any occasion.

Nutritional Information (per serving, serves 8)

• Calories: 320 kcal
• Protein: 8 g
• Carbohydrates: 42 g
• Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 35 mg
• Fiber: 1 g
• Sugar: 22 g
• Sodium: 350 mg

Basbousa with cream is a decadent, flavorful dessert that beautifully balances the soft, grainy texture of semolina with the smooth, creamy filling. It’s a wonderful way to bring a touch of Middle Eastern tradition to your dessert table, perfect for family gatherings or special occasions.

Homemade strawberry ice cream, made without an ice cream maker!

Ice cream created from scratch using strawberries, prepared without the use of an ice cream machine!

Parts and pieces:

a total of 500 grams of strawberries

One hundred grams of sugar

whipped cream or cold whipped cream, 240 milliliters worth

Three egg yolks

The first step in the preparation process is to wash the strawberries and then chop them crosswise.

2. Following that, we put the strawberries through the blender until they are fully pulverized and the consistency is almost identical to that of a milkshake.

3. A few glasses of water should be heated in a saucepan over medium-high heat until they reach a boiling point.

4. Put the egg yolks and sugar into a dish made of heat-resistant glass and set it aside.

5. The heat should be reduced to a minimum, and the bowl containing the yolks should be placed on the pan when the water in the pan starts to boil. In this manner, the combination will be prepared in the water bath.

6. At this point, let’s begin beating the egg yolks with sugar using a hand mixer until we see a switch in color between a white and yellowish hue. This takes around five minutes to complete.

The next step is to remove the bowl from the refrigerator and allow the mixture to reach room temperature.

8. In the meanwhile, we whisk the cream in a separate dish. After that, we add the whipped cream, which must be very cold, and then we beat it with a hand mixer for three to four minutes until it forms peaks.

9. Place the mixture in the freezer for at least two hours to be hard before scooping and serving.